- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,763
- Location
- Redding, California
- Website
- trail-tailor.com
Looks good John, Its about time for me to do this soon. Do you season and wrap the butts overnight?
J
The Ultimate BBQ Thread (2 Viewers)
- Thread starter Trollhole
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
Looks good John, Its about time for me to do this soon. Do you season and wrap the butts overnight?
J
Usually. It was a last minute purchase yesterday. They spent 45 minutes rubbed before hitting the heat. I think a rub can be wasted if you're really sauce-heavy since that can overpower the meat sometimes. I'd prefer minimal sauce so a nice long rub works best for my taste.
Those butts look fantastic John!
They turned out well, if not flavorful. One was my regular homemade rub and the other was a bought rub that's mostly salt and pepper. Well, I'm sure I'll find a use for the bought rub somewhere. Two of the chunks are in the freezer for later.
The applewood definitely didn't do the trick for the butts. I was doubtful anyway. WAY more chunks might change that; we'll see over summer.
I'm thinking of an applewood duck next time I have time. Probably go heavy on the smoke to get through the fat. Ill still love it even if that fails.
...via IH8MUD app
The applewood definitely didn't do the trick for the butts. I was doubtful anyway. WAY more chunks might change that; we'll see over summer.
I'm thinking of an applewood duck next time I have time. Probably go heavy on the smoke to get through the fat. Ill still love it even if that fails.
...via IH8MUD app
Trunk Monkey
Moderator
Finally did a brisket. Left a little too much fat on, but it was still really good. I followed Aaron Franklin's (of Franklin bbq in Austin) method of prep and smoking. Check his vids out on youtube if you haven't, he's got it down to a science.
Trunk Monkey
Moderator
Yeah, I updated the other thread awhile back. The smoker box is pretty much only good for adding flavor. The gas grill can go low enough on temp, but the heat inside is too inconsistent. I picked up a little Masterbuilt electric off Amazon for under $200. I like that I'm not held to a proprietary wood chip like pellets with a Traeger or pucks with a Bradley. So far I've done a pork butt, ribs, and this brisket. All have turned out great with minimal oversight. Little spray every now and then, add woods chips every couple hours, that's about it.
I did an 8 lb brisket on the BGE this weekend. Threw it on at 6:30 Saturday night after we got home from the river. Got the temp dialed in around 210* and crashed around midnight. It hit 185* internal by 8:30 Sunday morning. Cranked it up to 375* for about 45 minutes to get the meat temp up to 205*. It's gone now and I'm ready to do another one.
I have a traeger grill, I love it, my roommate has one also, and I even bought my parents one for christmas/anniversary....
Yes you have to keep buying wood pellets, but the food that comes off of their is so nice and smokey. I cook my ribs for a couple hours on smoke, then wrap them in foil and turn up the heat, that way they become fall off the bone tender!
Yes you have to keep buying wood pellets, but the food that comes off of their is so nice and smokey. I cook my ribs for a couple hours on smoke, then wrap them in foil and turn up the heat, that way they become fall off the bone tender!
Purchased our first smoker, and cooked our first pork butts last night! Man it was tasty!
Seemed like it was taking forever to cook, so I bumped it from 225 to 260 for the last hour.
My goal was to pull it at 203 deg, but pulled the first one at 195 and the second at 186.
The butt at 186 was much juicier. I think on my next one I will pull it even sooner maybe 175-180?
Just seems like such an early stop compared to all that I have read...
Some cell phone pics...
Seemed like it was taking forever to cook, so I bumped it from 225 to 260 for the last hour.
My goal was to pull it at 203 deg, but pulled the first one at 195 and the second at 186.
The butt at 186 was much juicier. I think on my next one I will pull it even sooner maybe 175-180?
Just seems like such an early stop compared to all that I have read...
Some cell phone pics...
Assuming your thermometer/probe is accurate butts removed at <195-ish, and especially at 175-180 will be slicers rather than pullers. Love them both...for different end results.
You're going to have so much fun with your new smoker!!!
You're going to have so much fun with your new smoker!!!
I am hungry now!
Funny...thinking about the 32" KK or 30" BGE seems beyond large family huge. But in the context of stainless steel grills a 30" or 32" seems small...
Its the perspective I guess
Temps I assume are dead on. Smoker is digital, verified cooking temp with digital, leave in probe is digital, and I verified meat temp with my 2 second instant read.
From what I've read, you are right about the temps and pulling vs slicing. But at 186 I could barley get the meat off the rack without it falling apart. The bone pulled clean out and meat shredded wonderfully. I posted on Amazingribs.com and couldn't really get an answwer as to why either.
None the less, I am going to eat well this summer!!!
The smoker that I have.....http://www.amazon.com/dp/B00104WRCY/?tag=ihco-20
Well...animals are unique and these are working muscle cuts. I too have witnessed 3-4 hour variations for low and slow sessions on same weight pork butts (ditto for beef cuts)...
Side bar: This is why it's difficult at best to cook these to a deadline/waiting guests. For parties I assume the longest time span...and have my insulated cooler, foil and towels ready just in case the cooking time is shorter. Roasts "stored" this way will stay hot and succulent for >6 hours if wrapped and stored properly.
Side bar: This is why it's difficult at best to cook these to a deadline/waiting guests. For parties I assume the longest time span...and have my insulated cooler, foil and towels ready just in case the cooking time is shorter. Roasts "stored" this way will stay hot and succulent for >6 hours if wrapped and stored properly.
One more tip if I may: Let the white noxious creosote laden smoke burn off your smoking wood before you put the meat in the smoker and you'll be amazed with the end result difference!
I have read,..."that if the smoke is white, it ain't right!" I have never heeded this advice but will try it on my next smoke! I just did a couple of pork shoulders yesterday, for a little party we have tonight! Thanks for the advice!
Thanks for the tips! I invited both her parents and mine expecting two butts to be done my 6pm (meat started at 5am). Well, we didn't eat till 830 and that was pulling them off early with the temps cranked up! Definitely going to start way earlier and store like you mentioned.
You've cursed yourself now. Next ones will be fast cookers.
I always get the slow chuck roasts, myself. I'm taking a year off of them because of the 
they cause me.